French Onion Soup


French Onion Soup

Baked French Onion Soup — With gooey baked Cheese!  Absolute comfort-food!!  Sauteeing the Onions in Butter (one whole stick) and then roasting in the oven for an hour, infuses so much richness and flavor!!  For the Cheese, I like a mix of Muenster and Gruyere.  Adapted from Sweet Paul Magazine.

Ingredients / Prep:

8 tbsp. unsalted Butter (1 stick)
4 large Onions (yellow or white) — thinly sliced
Pinch White Sugar
1 cup White Wine
8 cups Broth (4 cups Chicken, 4 cups Beef) — also, Beef Boullion
4 cloves Garlic — minced
Fresh Thyme

Baguette — sliced thick
Muenster Cheese
1/3 lb Gruyere Cheese — grated

Instructions / Assembly:

Preheat oven to 400 degrees.

In a large heavy pot (Dutch oven), melt Butter over medium-low heat. Add Onions and cover, cooking for about 15 minutes. Add pinch of sugar and continue to cook, uncovered, for 10 minutes. Place pot into the oven with lid partially covering — Allow onions to cook in the oven for about an hour, stirring occasionally.  Note:  Onions should be brown after one hour — If not, uncover and continue to cook until brown.

Remove from oven and place back on stove top. Cooking at low heat, add minced garlic; saute gently, then mix in with onion.

Set heat to medium, add in white wine and continue to cook for another 5 minutes, allowing it to reduce. Add broth, fresh thyme. Reduce heat to low and let simmer 30-40 minutes.

To Prep for Serving — Set Oven to 325 degrees.  Lightly toast bread slices.  When soup is ready, place in oven-safe bowls or ramekins. Add the bread on top, and then cover with a slice (or two) of Muenster, then the grated Gruyere. Place soup in oven until cheese is melted, and just golden.  Serve immediately.